Smoked Chicken Blt Recipe
Smoked chicken, bacon, lettuce, tomato, red onion, garlic aioli, parmesan crusted texas toast
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Ingredients
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Smoked Chicken
Bacon & Garnishes
Garlic Aioli
Parmesan Crusted Texas Toast
Assembly & Finish
Method
Smoked Chicken
Prep and Season
Pat chicken breasts dry. Rub with 1 tablespoon olive oil. In a small bowl combine smoked paprika, garlic powder, onion powder, 1 teaspoon kosher salt and 1/2 teaspoon black pepper; evenly coat both sides of the chicken.
Smoke
Preheat smoker to 225°F (107°C) using mild wood (apple or hickory). Place chicken on the smoker grates and smoke until internal temperature reaches 160°F (71°C), about 45–60 minutes depending on thickness. If you don't have a smoker, preheat oven to 300°F (150°C) and roast on a rack until 160°F.
Rest and Slice
Remove chicken, tent loosely with foil, and rest 10 minutes (carryover will bring it to 165°F). Slice chicken thinly for sandwiches.
Bacon & Garnishes
Cook Bacon
Cook 8 slices of thick-cut bacon to desired crispness. For best texture, bake on a rack set over a sheet pan at 400°F (200°C) for 15–20 minutes. Drain on paper towels and keep warm.
Prep Vegetables
Slice the tomato into 1/4-inch rounds. Thinly slice 1/4 small red onion into rings. Wash and pat dry 4 large lettuce leaves.
Garlic Aioli
Make Aioli
In a small bowl whisk together 1/2 cup mayonnaise, minced garlic, 1 teaspoon lemon juice, 1/2 teaspoon Dijon mustard, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust lemon or salt as needed. Refrigerate until assembly to let flavors marry.
Parmesan Crusted Texas Toast
Prepare Topping
In a small bowl combine 2 tablespoons softened butter, 1/4 cup grated Parmesan, 1/2 teaspoon garlic powder and 1/2 teaspoon dried parsley (if using). Mix until a spreadable paste forms.
Toast Bread
Spread the Parmesan-butter mixture evenly on 4 slices of Texas toast. Heat a skillet or griddle over medium heat and brush lightly with 1 teaspoon butter or oil. Toast the bread, buttered side down, pressing lightly, until golden and Parmesan is crisp, 2–3 minutes per side. Alternatively broil for 2–3 minutes until browned—watch carefully.
Assembly & Finish
Assemble Sandwiches
Spread about 1 tablespoon garlic aioli on each slice of toasted Texas bread. On two bottom slices, layer: lettuce leaf, 2–3 slices smoked chicken, 3–4 slices tomato, a few rings of red onion, and 3–4 slices of bacon. Season tomato lightly with salt and pepper to taste.
Finish
Top with remaining toasted bread slices, press gently, and cut each sandwich in half if desired. Serve immediately while toast is crisp and chicken is warm.